Prepare the sauce: In a large sauté pan, cook wine over high heat until
reduced by half. Add broth, lemon zest and juice, and garlic. Cook until
reduced by half. Add tomatoes and 2 tablespoons basil, parsley, thyme,
and salt and pepper to taste. Reduce heat to medium-high and cook until
tomatoes are warm and skins begin to pop. Add pasta and mozzarella.
To serve, top with sliced chicken, basil and Parmesan. Makes 4 servings.